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Capellini with Shrimp, Peppers, and Salami


Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2007


  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 3 mixed bell peppers (ribs and seeds removed), thinly sliced lengthwise
  • 1 pound frozen large shrimp (peeled and deveined), thawed
  • 2 ounces thinly sliced Genoa salami, cut into strips (1/2 cup)
  • 1/4 cup pepperocini, stems removed, thinly sliced crosswise
  • 8 ounces capellini pasta (angel-hair)


  1. Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add bell peppers, and cook, tossing, until crisp-tender, 3 to 5 minutes. Add shrimp, and cook, tossing, until opaque throughout, 2 to 3 minutes. Stir in salami and pepperoncini; season with salt and pepper.

  2. Cook pasta until al dente; drain, and return to pot. Add remaining 2 tablespoons oil to pasta in pot; season with salt and pepper, and toss to combine. Serve pasta topped with shrimp mixture and pan juices.

Cook's Notes

Red, orange, and yellow peppers work best here, adding sweetness and sunny color to angel-hair pasta. Adjust the amount of pepperoncini to suit your family's taste.

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